Vidalia Onion Chicken Bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Found the base recipe online a few years ago, and have made some additions since then. This is great when the vidalia onions are in season! I use roma tomatoes because they hold less liquid. Ingredients:
4 boneless, skinless chicken breasts |
seasoned salt |
garlic pepper |
4 t butter or margarine |
1 cup vidalia onion salad dressing, or more to cover chicken |
2 cups (marinated or water-packed) artichoke hearts |
1/2 cup kalamata olives, drained |
1 vidalia onion, sliced |
2 roma tomatoes, sliced lengthwise |
3/4 cup grated parmesan cheese |
** can add 1 10 oz pkg frozen spinach, thawed and squeezed dry |
Directions:
1. Preheat oven to 400 degrees.
2. Season both sides of chicken with seasoned salt and garlic pepper
3. In a baking dish, place chicken in a single layer and top with onion slices, tomatoes, spinach, dressing, artichoke hearts and olives.
4. Put 1 T of butter on top of each chicken breast
5. Cover with dressing
6. Sprinkle evenly with Parmesan.
7. Bake for 25 minutes, or until cooked through.
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